Roasted Red Pepper Hummus Recipe

You can't beat homemade and this bake Red Pepper Hummus It has a smoky cumin flavor and is so much better than store bought! Every bite is smooth, super creamy and perfect for dipping into crispy tart slices.

Why You’ll Love This Roasted Red Pepper Hummus Recipe

This homemade red pepper hummus will have you losing interest in store-bought hummus from now on.

• healthy. There's no excess sodium or weird ingredients in the formula.
• Great for parties. This creamy hummus makes a great party appetizer, served with crispy pita chips for dipping.
• Suitable for beginners. You just mix everything together until smooth!
• Middle Eastern style. It's made just like authentic Middle Eastern hummus, but with red pepper and cumin added for a smoky flavor.

what do you need

Tender chickpeas, earthy tahini, and olive oil are the foundation of any traditional hummus recipe. Scroll to the recipe card at the bottom of the post for exact quantities.

• Chickpeas – Use canned or homemade.
• Tahini – Unsweetened almond butter, sunflower seed butter, or plain Greek yogurt are all great substitutes.
• lemon juice – If you use lime juice, reduce the amount by half.
• Olive oil – Regular or extra virgin olive oil are both great.
• garlic – Avoid using garlic powder as it can make the hummus grainy.
• Cumin powder – It adds a smoky flavor, but you can leave it out.
• Salt – Kosher salt is best.
• water – Feel free to swap it out for vegetable stock.
• Roasted Red Peppers – These are usually canned or canned, but homemade will also work.
• fresh parsley – This is an optional garnish that adds a bright, herbal touch.

How to Make Roasted Red Pepper Hummus

The food processor does most of the work for you! Scroll to the bottom of the post to see the full recipe card.

• Peel the chickpeas. Pat it dry with paper towels or a clean kitchen towel. Gently rub the chickpeas so that the skin starts to peel off. Use your fingers to remove the skin and discard it. At least half of the chickpeas do this.

• deal with it. Add tahini, lemon juice, olive oil, chickpeas, garlic, cumin, salt and paprika to a food processor. Mix all ingredients for 2-3 minutes or until completely smooth. Adjust consistency with water and mix again.
• Serve. Transfer the hummus to a bowl. Garnish with fresh parsley, serve with pita chips and enjoy!

Tips and variations

Skip the peeling or add leftover lentils and beans to make this roasted red pepper hummus even faster and easier.

• More spice. Add 1/2 teaspoon chili powder, 1/4 teaspoon za'atar, or 1/4 teaspoon sumac to the ingredients for extra spice.
• Adjust consistency. The more water you add, the thinner the hummus will be. Less water (or no water) will result in thicker hummus.
• Add ingredients. Top with crumbled feta, goat cheese, sunflower seeds, toasted pumpkin seeds, or chopped olives for added flavor and texture.
• Make it spicy. Add 1/4-1/2 teaspoon cayenne pepper or red pepper flakes to the recipe for extra heat. Chili oil also works.
• Do not peel. While it makes the hummus super creamy, it eliminates the need to peel the chickpeas and doesn't affect the overall flavor. If you're in a hurry, skip it.
• Use leftovers. Swap half the chickpeas for remaining lentils or white beans (drained and rinsed) for an easy variation.

What to serve with hummus

Roasted Red Pepper Hummus is the perfect appetizer for a Middle Eastern-inspired meal.Eat with it Grilled Pita Chips, wonton slices, or corn chips for dipping.You can also pair it with my Quinoa Tabbouleh Salad Something refreshing.For main dish ideas, try my Chicken Shawarma Bowl and Moroccan kofta kebab.

Store correctly

Refrigerate leftover hummus in an airtight container for up to 5 days. If it tastes sour, discard immediately. Serve refrigerated or at room temperature.

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